La Galopine – White
| Designation | CONDRIEU |
| Vineyard Size | 130 ha (325 acres) |
| Soil type | granite slopes rising above the river – the lie of the land is too steep to allow any mechanized picking. |
| Vine varieties | 100% Viognier |
| Planting density | - |
| Average vine age | - |
| Vine growing conditions | - |
| Pruning method | - |
| Grape harvesting | After hand-picking, the grapes travel to the winery in small boxes. |
| Vinification | Gentle pressing produces a must that is fermented at low temperatures 61-64°F (16 to 18°C) within temperature-controlled vats in order to make the most of the complex aromas of the Viognier variety. Each year, a variable part of the crop is fermented (20% max.) in new oak casks. |
| Maturing | Right after the malolactic fermentation, the wine is racked and then aged fine lees, in order to improve the richness of its structure, while keeping its exceptional varietal aromas. Bottling takes place around mid-April. |